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White Mexican Rice
(Arroz Blanco)
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| What You Need: |
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1 cup long-grained rice
¼ cup salad oil
1 clove garlic, minced
½ cup chopped onion
¼ cup chopped green pepper
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon powder)
½ teaspoon salt
1 teaspoon chili powder
2 cups water
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| How To Cook: |
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1. Mix the rice and salad oil in a 2-quart casserole.
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2. Cook, uncovered, for 5 minutes, stirring several times.
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3. Add the remaining ingredients.
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4. Cook, covered, 15 minutes, until the rice is tender, stirring several times.
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5. Add more liquid, if needed.
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TIP:
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The parching of the rice in the oil before cooking insures each grain of rice will cook separate and, also, adds a nut-like flavor. Put the casserole in a cake or pie dish during the cooking period to catch any liquid that may boil over. This liquid can then be returned to the rice.
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